PASTA

PENNE ALLA NORMA


Ingredients:

Coarse salt and freshly ground pepper 
1 pound penne rigate 
¼ cup olive oil 1onion, halved lengthwise and thinly sliced 
4 garlic cloves, thinly sliced 
¼ teaspoon crushed red-pepper flakes 
1 large eggplant, cut into 
¼-inch chunks 
1 ½ pounds plum tomatoes, cored and cut into 
½-inch chunks 
2 tablespoons tomato paste 
¼ cup water, plus more as needed 
½ cup firmly packed torn fresh basil leaves, plus more for garnish 
¾ cup ricotta cheese

Direction:

1 Bring a pot of water to a boil; add a generous amount of salt.
Cook pasta until al dente according to package instructions. Drain pasta; return to pot.

2 Meanwhile, heat oil in a large skillet over medium. Add onion, garlic, and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes. 

3 Add eggplant; season generously with salt and pepper.Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on bottom of pan, add up to a few tablespoons water, and scrape up bits with a wooden spoon). 

4 Add tomatoes, tomato paste, and ¼ cup water; cook, stirring occasionally, until tomatoes are softened, about 5 minutes. 

5 Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary.To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil.

SPAGHETTIPUTTANESCA



Ingredients:

Coarse salt and freshly ground pepper 
1 pound spaghetti 
1 tablespoon olive oil 
3 garlic cloves, minced 
¼ to ½ teaspoon crushed red-pepper flakes 
6 anchovy fillets, rinsed (optional) 
1 can (28 ounces) whole peeled tomatoes in juice 
2 tablespoons capers, drained and rinsed 
½ cup kalamata olives, pitted and chopped

Direction:

1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot. 

2 Meanwhile, heat oil in a large skillet over medium. Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon.Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes.Break up tomatoes with kitchen shears or your hands, and add them to the pan along with their juice. Stir in capers and olives.Bring to a boil; reduce heat to a simmer.Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes. 

3 Add sauce to pot, and toss with pasta to combine; season with salt and pepper.Reheat over medium-low if necessary before serving.